This post was originally published on October 19, 2017.
Freezer friendly, moist, easy to make…these pumpkin cream cheese muffins check all the boxes for me. Plus, they’re made 100% from scratch–which tastes 100 times better than store bought or made-from-a-mix. Let’s get baking! 👩🍳
Do pumpkin cream cheese muffins need to be refrigerated?
Yes, they should be refrigerated because they contain cream cheese. Store them in an airtight container so they won’t dry out or pick up the aromas of other food while they’re in the fridge.
Can you freeze pumpkin muffins?
Absolutely! Just put them in a zip-top plastic bag, press out the extra air, and seal shut. Freeze for up to 3 months. Defrost them by letting them sit out at room temperature for a couple hours, or in the fridge overnight.
How many calories are in a pumpkin muffin?
There are 379 calories in each of these homemade pumpkin cream cheese muffins. They’re high in protein, fiber, vitamin A, and iron, so they’re healthy for you!
How to Make Pumpkin Cream Cheese Muffins
Gather all the ingredients.
Beat together the softened cream cheese with 1 cup of icing sugar until smooth, then divide into 18 blobs and freeze for 20 minutes.
Roll the blobs in icing sugar to form neat balls, then freeze for another 20 minutes.
Mix all the streusel ingredients together until dry and crumbly.
Stir together the dry ingredients for the muffin batter in a large mixing bowl.
Whisk together the wet ingredients until well blended.
Pour the wet into the dry and fold in with a silicone spatula until no white streaks remain.
Fill 18 muffin cups with 1/4 cup of the pumpkin muffin batter.
Push a cream cheese ball into the center of each muffin.
Top each muffin with 1/8 cup of batter and the pecan streusel.
Bake at 350 F for 20 minutes, until a toothpick inserted into the muffin comes out with a few moist crumbs attached. Let them cool on a wire rack.
Serve the muffins warm or at room temperature. Enjoy!
- Short on time? Make the streusel, cream cheese balls, and pumpkin muffin batter ahead of time.
- Sift the icing sugar for the cream cheese balls, or they might be lumpy.
- Be careful not to overmix the batter, or the muffins will be tough. Make sure there’s no streaks of flour, though!
- Refrigerate leftover muffins in an airtight container.
- Freeze the muffins in a zip-top freezer bag for up to 3 months.
Be the star of the Thanksgiving dessert table with these awesome pumpkin treats.
- The Best Soft Pumpkin Cookies: these addictive pillowy cookies are studded with chocolate chips.
- Traditional Pumpkin Pie: make a beautiful crust for this creamy, delicious family favorite.
- Fudgy Pumpkin Swirl Brownies: steal my secret brownie making tips for these decadent fudgy treats.
Did you make these pumpkin cream cheese muffins? We’d love to hear how you enjoyed them in the comments below!Print
Pumpkin cream cheese muffins are so easy to make from scratch. With a streusel topping and cream cheese filling, they are one of the best homemade pumpkin desserts. Your family and friends will love these freshly baked muffins at Thanksgiving.
For the Cream Cheese Filling
- 7 ounces cream cheese, softened (198g)
- 1 cup icing sugar + 1/3 cup icing sugar (113g + 38g)
For the Streusel Topping
- 3 tablespoons salted butter, melted (43g)
- 1/3 cup light brown sugar, packed
- 1/2 cup all-purpose flour (60g)
- 1/3 cup chopped pecans (40g)
- 1/2 teaspoon ground cinnamon
For the Muffin Batter
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 2 cups granulated sugar (396g)
- 1 15-ounce can pumpkin puree (425g)
- 2/3 cup light-tasting olive oil (157 ml)
- 1 teaspoon vanilla extract
Making the Cream Cheese Filling (15 minutes + 40 minutes chilling)
- Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Sift in 1 cup (113g) of icing sugar, then beat until smooth. Scrape down the sides of the bowl as needed.
- Spoon the cream cheese filling onto a parchment-lined cookie sheet, dividing it into 18 equal blobs. Freeze for 20 minutes, until they have hardened up some.
- Roll the blobs in additional icing sugar to form neat balls, then freeze for another 20 minutes.
Making the Streusel Topping (3 minutes)
- Combine the melted butter, brown sugar, pecans, flour, and cinnamon until well blended. The mixture will be dry and crumbly. Set aside.
Making the Muffin Batter (20 minutes)
- Preheat the oven to 350 F. Prepare the muffin pans by lining 18 holes with cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a large mixing bowl until well blended.
- Crack the eggs into a medium bowl and whisk in the sugar, pumpkin puree, olive oil, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry and stir gently with a silicone spatula until blended. The batter should be slightly lumpy with no white streaks of flour.
Assembling the Muffins (10 minutes + 20 minutes baking)
- Fill each cupcake liner with 1/4 cup of batter, then press a blob of cream cheese into the middle of each one. Top each muffin with 1/8 cup of batter.
- Sprinkle the streusel topping evenly over each muffin. Save any extra streusel for ice cream.
- Bake at 350 F for about 20 minutes, until a toothpick inserted in the muffin comes out with a few small moist crumbs on it.
- Let the muffins cool in the pan for 5 minutes, then remove them and place on a wire rack to cool. Serve warm.
- The cream cheese balls, streusel topping, and muffin batter can all be made ahead of time.
- Store the muffins in an airtight container at room temperature for up to 24 hours.
- Freeze the muffins in a zip-top freezer bag for long-term storage.
Keywords: streusel, pumpkin spice